Roasted Garlic Broccoli is crispy, crunchy, and loaded with garlic flavor—thanks to a little kitchen hack!
I got my husband to eat broccoli using this Roasted Garlic Broccoli. True story! When I met him, he only ate salad and tomatoes for vegetables.
And I’m happy to say that now, my husband eats this broccoli, grilled asparagus, bacon brussels sprouts, and almost any vegetable that I put in front of him.
It was this roasted garlic broccoli that kicked it all off, though. It’s truly irresistible, with its crunchy edges and roasted garlic flavor.
Roasted Garlic Broccoli pairs perfectly with these Crockpot Pork Chops and so many other main dishes, so this broccoli is on our dinner menu at least once per week.
The only issue is that garlic burns easily, particularly at high temperatures. And burnt garlic doesn’t taste good—it’s quite bitter and, well, burnt tasting.
But I have just the hack for that! This roasted garlic broccoli recipe calls for a microplane or zester to “chop” the garlic.
Read on for how to do it!
This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.
Grating garlic with a microplane
Normally when cooking with garlic, you would first mince the garlic. But minced garlic will burn quicker than the broccoli will cook, and burnt garlic is bitter.
I wanted a way to keep the garlic flavor but avoid the burning, and I didn’t want to turn to garlic salt.
To solve the issue, I took a microplane and grated the garlic finely to create a garlic paste. (Here’s another microplane that I’ve used and loved).
Watch your fingers though, as some garlic cloves are tiny and you don’t want to grate your fingers!
You could also use a garlic press for this step.
How to make roasted garlic broccoli
Preheat the oven to 400°F.
Rinse and chop the broccoli into bite-size florets. Dry the broccoli with a clean kitchen towel. This is key to getting extra crispy edges!
Then, grate the garlic on a microplane (more on that above!).
In a small bowl, combine the garlic and the olive oil.
Place the broccoli on a large sheet pan. I like to line the sheet pan with a silicone baking mat for easy clean-up.
Rub the broccoli with the garlic/olive oil mixture, then sprinkle with salt.
Bake the broccoli for 20–22 minutes, or until the broccoli is crisp on the bottom and the edges.
That’s it! I often serve Roasted Garlic Broccoli as a side dish with meals like Smothered Steak and Bacon Cheddar Meatloaf.
Frequently Asked Questions
Yes! Use a garlic press instead of a microplane.
Roast broccoli at 400°F or 425°F for crispy edges. The high heat interacts with the oil to create the crunchy/crispy-on-the-bottom broccoli.
Cut the broccoli into bite sized pieces for best results.
Place leftover roasted broccoli on a sheet pan. Place in a 400°F oven for 4–5 minutes, or until hot and crispy.
More vegetable ideas
The grated garlic technique also works great with fresh green beans and asparagus. Just substitute 1 lb of trimmed fresh green beans or 1 bunch of medium-thick asparagus in place of the broccoli, and follow the instructions as written!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Roasted Garlic Broccoli
- 1 large or 2 small heads broccoli
- 2 large garlic cloves, grated on a microplane
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- Preheat the oven to 400°F.
- Rinse the broccoli and cut it into bite-size florets. Use a kitchen towel to dry the broccoli (this is key to getting extra crispy edges!).
- In a small bowl, combine the grated garlic with the olive oil.
- Place the broccoli on a large sheet pan. Pour the garlic and olive oil over the top and toss with your hands, rubbing the olive oil/garlic mixture into the broccoli. Spread evenly across the sheet pan, making sure the broccoli doesn’t overlap. Sprinkle with kosher salt.
- Bake for 20–22 minutes, or until the broccoli is crisp on the edges.
Leave a Reply